Pogaca rolls – pronounced po-ah-cha – hail from Turkey. Pogaca rolls are extremely versatile and can be eaten with any meal. The fillings can be as varied and exotic – or simple and plain – as you wish. They can also be sweet or savory, depending upon your mood or time of day for eating them.

 

adapted from Fine Cooking magazine

Dough:

• 1 cup whole milk, warmed to 105°F
• 1 tbsp active dry yeast
• 2 tsp sugar
• 1 large egg
• ½ cup neutral oil
• 3 cups all-purpose flour
• 1 tsp kosher salt

Filling:

• 4 oz chevre
• 4 oz queso fresco
• 1 tbsp chives
• 1 tbsp parsley

Combine warm milk with yeast and sugar in a mixer bowl. Proof about 5 minutes.

Add egg and oil and mix.

Add flour and mix on medium low speed about 10 minutes or until silky smooth.

Turn dough out onto a lightly-floured board and shape into a ball. Place in a lightly-oiled bowl, cover, and allow to rise until doubled – about 1 to 1 1/2 hours.

 

Shaping and Forming:

Lightly flour a work surface, and turn the dough onto it. Deflate the dough, and divide into 13 – 15 pieces, about 2 oz. each.

Roll each piece into a ball, cover, and let rise again for about 30 minutes.

 

Line two rimmed baking sheets with parchment. Lightly flour a work surface.

Roll or press a dough ball into a 5-inch circle.

 

Starting from the edge and heading toward the center, cut four evenly spaced slits, each about 1-1/2 inches long, into the circle.

 

Place about 1-1/2 tablespoons of the filling in the center. Wrap one quarter of the dough around the filling; the dough will partially cover but not fully enclose the filling. As you wrap, fold ¼ inch of the top of the dough edge back to form an open petal.

 

Fold the dough quarter opposite the first quarter around the filling and fold back the top to form an open petal. Secure the dough on the bottom with a pinch.

 

Wrap and fold a third quarter in the same manner.

 

Then, when folding the final quarter over, tuck the edges underneath the rose, and pinch to secure.

 

Place on the prepared baking sheet leaving at least 2 inches between the rolls. Let rise at room temperature, until almost doubled, 30 to 45 minutes.

Preheat the oven to 350°F. Whisk the egg and milk. Lightly brush the dough with the egg wash.

 

Bake, swapping and rotating the pans about halfway through, until golden brown, 25 to 30 minutes.

 

Serve warm or at room temperature.

Note:

One thing I noted was I wasn’t careful enough in pinching the ends of the petals. You really do need to be firm with this step – some of the rolls really did come apart. It’s not changing the flavor, but esthetically, they could be more flower-like.

The recipe called for 2 teaspoons of salt. I made it that way but think they would be better with just one.

But they are light, really flavorful, and with just enough cheese filling to flavor but not overwhelm.